Rice Noodles: Gluten-Free Carbs with 2 min Cook Time & Only 0.4 g Fat per Cup
Made from rice flour and water, these silky strands soak up sauces in pad thai, pho and stir-fries while keeping dishes wheat-free.
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What Are Rice Noodles?
Strips, vermicelli or sheets produced by steaming **rice-flour batter** then cutting or extruding. Common styles: **bánh phở**, **ho fun**, **pad thai sticks**.
Nutrition (100 g cooked)
|Calories|Protein|Carbs|Fiber|Fat|Sodium|
|---|---|---|---|---|---|
|108 kcal|1.9 g|24 g|0.9 g|0.4 g|2 mg|
Benefits
- **Naturally gluten-free & vegan**—safe for celiac and dairy-free diets.
- Neutral flavour lets broths & spices shine.
- Cooks in **2–3 min**; great for week-night meals.
Drawbacks
- High glycaemic index (≈ 72); combine with veggies & protein to blunt spike.
- Over-soaking turns noodles mushy; rinse in cold water to stop cooking.
- Low in micronutrients—fortify with sesame seeds, tofu or prawns.
Texture & Flavour
Delicate, slightly chewy, with subtle rice aroma; becomes slippery when sauced.
Culinary Uses & Storage
- Soak dried sticks 5 min hot water or boil 2 min; fresh sheets steam 30 s.
- Stir-fry with tamarind & peanuts for pad thai; ladle hot pho broth over thin bánh phở.
- Toss cold with chili-lime dressing for noodle salad.
- Keep dried noodles airtight 18 months; refrigerate fresh 4 days.
- 1. Rice Noodles
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